FLOWER POT MOTHER'S DAY
Strawberry, white chocolate and raspberry single-serve dessert
|caster sugar||g 80|
|type 00 white flour||g 20|
Mix all the ingredients with hand blender.
Pour into a whipping siphon and charge it with two cartridges.
Let it rest for 2 hours in the fridge and then prepare some plastic cups with a perforated bottom and fill each of them with 30g of sponge mixture.
Bake in the microwave on high for 40 seconds and then let it cool completely.
Cut the sponge cake in 1 cm high discs.
|liquid cream 35% fat||g 250|
|SINFONIA CIOCCOLATO BIANCO||g 40|
|LILLY NEUTRO||g 50|
|raspberry purée||g 250|
|liquid cream 35% fat||g 150|
Heat the milk at 75ºC, add LILLY NEUTRO and mix.
Pour gently the melted chocolate and mix with a hand blender
Pour the cold liquid cream and the purèe, mix and put in the fridge until completely cooled.
|unsalted butter 82% fat||g 85|
|unrefined cane sugar||g 85|
|type 00 white flour||g 85|
|almond flour||g 85|
|dehydrated raspberries||g 5|
Mix together sugar, flour, almond flour and raspberry powder in the mixing bowl.
Add the cold butter cutted in small dices and knead slowly with the paddle attachment until it forms a crumbly dough.
Spread over a tray and place in the fridge 30 minutes.
Bake at 130ºC for about 20 minutes.
Place a disc of genoise on the bottom of the DOBLA FLOWER POT.
Using a plastic bag, fill the pot with a layer of FRUTTIDOR FRAGOLA.
Fill the rest of the pot with a layer of white chocolate mousse and a layer of raspberry cream.
Sprinkle the top of the dessert with the raspberry crumble.
Decorate with DOBLA PEARL RED, SWEET HEART, CHOCOLATE ROSE MINI RED, PETIT LOVE, ROSE PETALS PINK.